Slowly Fermented Sourdough Bread with Fennel Seed & Rosemary

Due to their popularity, our slowly fermented sourdough breads have been added to our weekly event menu. Flavoured with fresh rosemary from my garden and toasted fennel seeds, the bread is springy and chewy and has a crisp crust.

Our sourdough starter is over four years old now, is fed daily, and is used in lots of our baked goods, including our most popular doughnuts.

When ordering, please mention the event you are picking up from in the special requirement box.